It’s a strange thing to be writing a recipe for a possible future post-Brexit Britain. I suppose it’s a worthwhile exercise in thrift, to force myself to think only of locally produced ingredients, instead of what feels local to me now: market stalls with plantain and pomegranates alongside apples and plums. Pears and honey are at the heart of this tart: ingredients that, I hope, will still be easy enough to come by. There is a lot of honey, but think of this as being in the same family as a treacle tart. Something sweet and comforting to savour in uncertain times. Honey and pear tart There’s no need to buy breadcrumbs for this; it’s easy enough to make them with stale bread and a blender. Or a bag, rolling pin and a strong arm. Prep 50 min Chill 30 min Cook 45 min Serves 10 For the pastry 225g spelt flour 110g unsalted butter, cold, plus extra for greasing 35g icing sugar 1 medium egg, beaten For the filling 50g unsalted butter 400g set honey ¾ tsp salt 125g breadcrumbs 1 medium e